Smoked Neck Bone Vegetable Soup

This February favorite is rich, bold, and slow simmered with layers of flavor. Smoked neck bones create a deep, savory broth while simple vegetables soak up every bit of seasoning for a comforting, satisfying meal.

Ingredients Available on the Mobile Grocery Bus

Smoked neck bones
Potatoes peeled and chopped
Onion chopped
Garlic minced
Canned diced tomatoes
Water
Complete seasoning
Black pepper

Optional Add-Ons

Bay leaf optional
Red pepper flakes optional
Carrots sliced

Instructions

1. Rinse smoked neck bones and place them in a large pot. Cover with water and bring to a boil for about 10 minutes. Drain and rinse again.

2. Return neck bones to the pot and add fresh water to cover.

3. Add onion, garlic, diced tomatoes, 1½ to 2 teaspoons of complete seasoning, black pepper, and bay leaf if using.

4. Bring to a gentle boil, then reduce heat, cover, and simmer for about 1 hour, stirring occasionally so the flavors build.

5. Add potatoes and optional carrots. Continue simmering for another 20 minutes until vegetables are tender and the broth is rich.

6. Taste and adjust seasoning, adding more complete seasoning in small amounts if needed. Remove bay leaf before serving.

Nutrition Snapshot (per serving, estimated)

Calories: 320–380
Protein: 22–26 g
Carbohydrates: 25–30 g
Fiber: 4–6 g
Fat: 18–22 g
Sodium: varies by brand of smoked neck bones and complete seasoning

Why it’s nourishing

• High protein from smoked neck bones helps keep you full and supports muscle health

• Potatoes and tomatoes provide energy, potassium, and vitamin C

• Garlic and onion add antioxidants and immune support

• Slow simmered broth delivers warmth and hydration during colder months

✨ Serving Tip
Serve hot with cornbread, crackers, or over rice if available. Like most soups, it tastes even better the next day.